Please call 1-800-733-2414 for assistance if you are using a screen reader and are having problems using this website.
HelloFreshOur Plans
How It Works
Our Menus
Lasagna-Baked Fusilli

Lasagna-Baked Fusilli

with Kale and Mozzarella

Rated 3.2 / 4
Rate this recipe
Download the recipe
Read more

Oozy, bubbly baked lasagna is everyone's favorite, but all that layering and time in the oven can make it a drag to put together. For a quicker, easier variation, we've swapped the lasagna noodles for fusilli. The short and springy pasta gets tossed with usual suspects like ground beef, mozzarella, and tomatoes, as well as kale, which is a welcome, healthful addition. Baked until golden and crisp, it's got all the personality of the classic, but with no assembly required.

Tags:Child friendlyFamily BoxNut free
Preparation Time
30 minutes
Cooking difficulty
Level 1
serving 4 people
serving 4 people

20 ounce

Ground Beef

12 ounce

Fusilli Pasta


1 unit

Yellow Onion

4 clove


8 ounce


2 teaspoon

Dried Oregano

½ cup

Panko Breadcrumbs


8 ounce

Fresh Mozzarella


1 teaspoon

Chili Flakes

2 box

Crushed Tomatoes

Not included in your delivery





1 tablespoon

Olive Oil

Nutrition Values/ per serving
Nutrition Values/ per serving
Energy (kJ)3648 kJ
Calories872 kcal
Fat32 g
Saturated Fat15 g
Carbohydrate98 g
Sugar14 g
Dietary Fiber7 g
Protein53 g
Cholesterol122 mg
Sodium742 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Large Pot
Large Pan
Large Bowl
Baking Dish

Wash and dry all produce. Bring a large pot of water with a large pinch of salt to a boil. Halve, peel, and finely chop onion. Mince garlic. Remove and discard kale ribs and stems, then roughly chop leaves. Tear mozzarella cheese into small pieces.


Add fusilli to boiling water and cook, stirring occasionally. After 6 minutes, add kale to pot. Continue cooking until pasta is al dente and kale is tender, 9-11 minutes overall. Drain, reserving ½ cup pasta water.


Meanwhile, heat a large drizzle of olive oil in a large pan over medium heat. Add onion and cook until softened, 4-5 minutes. Add beef, garlic, oregano, and as many chili flakes as you like. Cook, breaking up meat into pieces, until browned and no longer pink, 3-5 minutes. Season with salt and pepper.


In a large bowl, toss together fusilli and kale, beef mixture, crushed tomatoes, reserved pasta water, and half the mozzarella cheese. Season with salt and pepper.


Heat broiler to high or oven to 500 degrees. Transfer mixture to a lightly-oiled baking dish (ours is 9”x13”) and sprinkle with remaining mozzarella cheese and panko breadcrumbs.


Broil the topped fusilli mixture until cheese is melted, about 3 minutes, and serve.

You might also like...

Parmesan-Crusted Chicken

Parmesan-Crusted Chicken

over Creamy Lemon Tomato Linguine

680 kcal35 minutes

Lobster Ravioli with Chorizo

Lobster Ravioli with Chorizo

in a Sherry Cream Sauce

0 kcal35 minutes

Salmon Limone

Salmon Limone

with Couscous, Italian Herbs, and a Zucchini Ribbon Salad

710 kcal30 minutes

Pancetta and Chorizo Penne

Pancetta and Chorizo Penne

with Roasted Tomatoes and Creamy Red Sauce

870 kcal35 minutes

Sausage Pizza Dinner
Dinner 2 Lunch™

Sausage Pizza Dinner

with a Tomato Pasta for Lunch

820 kcal40 minutes

Pork Meatball Melt Sandwiches

Pork Meatball Melt Sandwiches

on Ciabatta Buns with Lemony Zucchini

840 kcal35 minutes

Creamy Turkey Bolognese

Creamy Turkey Bolognese

with Carrot, Zucchini, and Cheesy Garlic Bread

1000 kcal40 minutes

Sausage Pasta Dinner
Dinner 2 Lunch™

Sausage Pasta Dinner

with a Shallot Zucchini Risotto for Lunch

840 kcal45 minutes

So Delizioso Chicken Cutlets

So Delizioso Chicken Cutlets

with Cheesy Mashed Potatoes and Tomato Zucchini Jumble

730 kcal40 minutes